Sauce à l’Abricot

Apricot Sauce

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About


  • 1 cup apricot preserves
  • 6 tablespoons dark rum


Delicious on baked apples, semolina cake, bread cake, or plain ice cream.

Place the preserves and half of the rum in a heavy-bottomed pan and bring to a boil. Lower the flame and simmer, stirring with a wooden spoon, for 5 minutes. Add the rest of the rum and cook for 3 minutes more. Use this sauce warm or hot. It can be reheated.